INGREDIENTS
Crust and Crumble
- 1 1 2 cups all purpose flour
- 1 cup old fashioned rolled oats
- 3 4 cup light brown sugar packed
- 1 tsp baking powder
- 1 2 tsp fine salt
- 1 tsp ground cinnamon
- 3 4 cup unsalted butter melted and slightly cooled
- 1 tsp vanilla extract.
Peach Filling
- 4 cups peeled diced peaches about 5 to 6 medium
- 1 3 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- pinch of salt.
INSTRUCTIONS
Prep
- preheat oven to 350 F
- line an 8x8 inch pan with parchment leaving overhang and lightly grease.
Crust and Crumble
- whisk flour oats brown sugar baking powder salt and cinnamon
- stir in melted butter and vanilla until moist crumbs form
- press about two thirds of the mixture firmly into the pan in an even layer.
Filling
- toss peaches with sugar cornstarch lemon juice vanilla and salt until evenly coated and glossy.
Assemble and Bake
- spread filling evenly over the crust
- sprinkle remaining crumb mixture evenly over the top and lightly press
- bake until topping is deep golden and filling bubbles at the edges about 40 to 50 minutes.
Cool and Slice
- cool completely in the pan at room temperature then chill 1 to 2 hours for clean slices
- lift out by parchment and cut into bars.
Notes
1. Use ripe but firm peaches for best texture. Frozen peaches work if thawed drained and patted dry. Add 1 2 cup chopped pecans or almonds to the crumble if desired. Swap up to half the flour for whole wheat flour for a heartier bar. Store airtight up to 3 days at room temperature or 5 days refrigerated and freeze up to 2 months
Nutrition
Calories: 220kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g